Brazilian Pepper (Schinus terebinthifolius raddi) has significant anti-fungal and anti-inflammatory properties, but its main application is as a support to the respiratory system. In fact in due course we may come to think of it as the ‘go to’ oil for bronchitis, etc.
The key compound here is a special type of monoterpene called delta-3-carene which is known to be effective for respiratory conditions. This compound is found in relatively small concentrations in a number of highly effective respiratory oils such as Cypress (8%), Myrtle (3-5%), Bay Laurel (4-5%), and the fairly costly Elecampane (8%).
But Brazilian Pepper doesn’t just contain a massive 33% delta-3-carene, but also a significant proportion of monoterpenols (typically about 8%). Monoterpenols are antibacterial and generally anti-inflammatory. They stimulate lymph and blood circulation and generally improve the circulation of energy in the body. It may be the combination of these two which gives Brazilian Pepper its extraordinary power.
Botanical name: Schinus terebinthifolius
Part used: Berrries
Production: Steam distillation
Note: Middle
Compounds: delta-3-Carene, alpha-Phellandrene, alpha-Pinene, Terpinene-4-ol, Limonene
• Respiratory, congestion, cough and bronchitis, flu, colds, immune deficiencies
• Fungal infections, acne, infectious skin diseases
• Muscle and joint pain, stomach cramps, rheumatism, gout
• Urogenital infections, cystitis, urethritis, menstrual cramps, menstrual disorders
• Fortifies spleen, lungs, and pancreas.
• Encourages us to let go of possessiveness
• Helps us to let go of the need for security
• Improves emotional maturity
• Calms irritation, anger, anxiety. Eases fear of failure, fear of judgement
• Topical application in appropriate dilution (inside of elbows which is the lung meridian, feet)
• Bath (maybe with salt)
• Room diffusion and inhalation
• Other (according to your level of knowledge)
A Short Note about Peppers
If you search for Pepper on the Oshadhi website you’ll find: Black Pepper, Green Pepper, Pink Pepper, Tasmanian Pepper, Szechuan Pepper, Brazilian Pepper.
As is frequently the case, the English common name ‘Pepper’ is used to describe a number of plants which are botanically dissimilar. Brazilian Pepper and Pink (California) Pepper are of the Schinus genus, Green and Black Pepper are the same plant (genus Piper), Szechuan Pepper, a totally different plant much loved in China for the spicy, astringent flavour is a Rutaceae (so related to all citrus plants), and Tasmanian Pepper is a Winteracae.
Green Pepper, Black Pepper (and also White Pepper by the way) are the same plant. The green peppercorn dries out to become black, and then if the husk is removed you have White Pepper.